Prepare the Zabaglione:
Put egg yolks in a stainless steel bowl placed over a sauce pot containing about one or two cups water. Bring water up to a slow boil and using a whisk cream the eggs until they grow in volume and start to change to a pale yellow color and starts to thicken. [NOTE: You can use a double boiler instead of the bowl over pot technique.] You can’t walk away while doing this or the eggs will scramble. Briskly whisk in sugar, continue to whip to add more volume and lighten the color. Add Vino Cotto and continue to whisk. You will know when the mixture is ready as it will coat the back of a spoon.

Pour equal amounts of the mixture into serving glasses (I use martini glasses as it makes for a classy visual). Serve warm.